Crock Pot Philly Cheesesteaks

5 from 7 votes

These crock pot Philly cheesesteaks slow cook to make the most succulent beef for a sandwich with tender onions, peppers, and mushrooms on hoagies with Provolone cheese.

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American

Servings:

Calories: 681kcal

Author: Ryan Allen

Equipment

Ingredients

4-5 pounds chuck roast
2 tablespoons butter
1 ¼ cup beef broth
1 teaspoon ground black pepper
1 teaspoon salt
1 (2 oz) Lipton onion soup mix
½ teaspoon dried rosemary
1 ½ tablespoons Worcestershire sauce
1 medium white onion (sliced into ¼" strips)
8 ounces brown mushrooms (sliced)
1 medium red bell pepper (sliced into ¼" strips)
1 medium green bell pepper (sliced into ¼" strips)
10 hoagie rolls
16 ounce sliced provolone cheese

Instructions

Season both sides of the chuck roast with salt and pepper.
In a large skillet over medium-high heat, add butter and melt. Sear each side of the roast for 3-4 minutes. Then, add to the slow cooker.
Pour the beef broth over the roast. Then add onion soup, rosemary, Worcestershire sauce, and onions to the top of the roast.
Cover and cook on low for 8 hours. One hour before cook time is up, add in the mushrooms and bell peppers. Cover and continue to cook.
Preheat oven to 350°. Place sliced open hoagie rolls on a baking sheet. Then, place two slice of cheese on each roll. Bake about 5 minutes or just until cheese is melted
Remove roast and thinly slice against the grain. Add roast back into juices in the slow cooker.
Add veggies and sliced roast to prepared hoagie rolls and enjoy!

Notes

Sear the beef for a few minutes on each side to lock in the flavor and juices of the meat before adding it to the slow cooker.
Chuck roast is a tough cut of beef, so cook it low and slow in the crock pot to make it tender and juicy.
Slice your beef against the grain, which means cut the meat perpendicularly across the muscle fibers to shorten them. This makes the meat less chewy and better for a sandwich.

Nutrition